This dish is kind of weird in that it grows on you. Your first taste of the sauce makes you pause. It doesn't have the in-your-face cheese taste you expect with mac and cheese. This gives some initial disappointment. But then you find that you can't stop sticking your finger into the sauce. It's good. It's just not classic. It's also lighter, which means you don't need to lie on your side and moan after eating a big serving. I'll make this dish again, and next time I'll add herbs. Maybe thyme.
Ingredients
- 1 head cauliflower
- 1 lb macaroni pasta
- 6 oz cheddar cheese, grated
- 2 tsp dijon mustard
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 1 cup chicken stock
- 8 tbsp butter
- 1 cup panko
- 1 cup parmesan cheese, finely grated
Directions
Preheat oven to 400ยบ.
Bring a large pot of salted water to boil. Meanwhile, core the cauliflower and chop it into pieces. Add it to the boiling water and cook for 15 minutes. Drain.
Add more salted water to the pot and return to a boil. Cook the macaroni for 5 minutes. (It will finish cooking in the oven.) Drain and set aside.
Use a food processor to combine the cauliflower, cheese, mustard, salt, and pepper into a puree. Heat the chicken stock with half the butter using a microwave or stove. Add it to the food processor and process until smooth.
Combine the cauliflower-cheese mixture with the pasta. Transfer to a 9x13" baking dish.
Heat a saute pan over medium heat. Combine the remaining butter with the panko and cook until golden brown, stirring often. Sprinkle it atop the macaroni. Then top with parmesan.
Bake on the middle rack for 30 minutes.
Let cool 5 minutes before serving.
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Comments
How'd it go?
I feel very worried about making this--isn't there supposed to be cream in this!? Also, Dijon mustard, what what? But I'm making it anyways. I trust Joanie.